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Ingredientes
- 2 Tbsp butter
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3/4 tsp dried thyme leaves
- 1/2 tsp sage
- 1/4 tsp ground black pepper
- 1/3 cup flour
- 2 cans (14-1/2-ounce) chicken broth
- 1 16-ounce package mixed frozen vegetables
- 3 cups cooked rice
- 2 cups cooked chopped chicken
- 1/2 cup chopped fresh parsley
- 1-1/2 cups buttermilk baking mix
- 3/4 cup buttermilk
- 1/2 cup finely chopped green onions
Direcciones
- Heat butter in Dutch oven over medium-high heat until hot. Add onion, garlic, thyme, sage and pepper. Cook and stir 3 to 5 minutes until onion is tender. Add flour, cook and stir 1 to 2 minutes.
- Whisk in broth; cook, whisking 4 to 6 minutes or until sauce boils and thickens. Stir in vegetables; cook 5 to 7 minutes or until vegetables are tender. Stir in rice, chicken and parsley; cook, stirring 2 to 3 minutes more.
- Place in 2-1/2-quart casserole. (May be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before baking.) Combine baking mix, buttermilk and onions in medium bowl. Gently stir, just until dough comes together.
- Form dough into 9-inch long log on lightly floured surface; cut crosswise into 6-1/2-inch rounds. (Or roll out dough on lightly floured surface to 1/2-inch thickness and cut with different shaped cookie cutters.) Top casserole with biscuits, spacing evenly.
- Bake in 425-degree oven for 20 minutes until filling is bubbly and biscuits are golden brown. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 522g | |
| Recipe makes 4 servings | |
| Calories 567 | |
| Calories from Fat 181 | 32% |
| Total Fat 20.26g | 25% |
| Saturated Fat 8.14g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 81mg | 27% |
| Sodium 304mg | 13% |
| Potassium 786mg | 22% |
| Total Carbs 68.37g | 18% |
| Dietary Fiber 6.6g | 22% |
| Sugars 8.48g | 6% |
| Protein 28.55g | 46% |
